Abstract：
:Electrochemistry of carotenoids has attracted a lot of interest because it provides an understanding of their oxidative properties. We report the application of electrochemistry in the analysis of carotenoids. Voltammetry of microdroplets immobilized on paraffin impregnated graphite electrode in 0.1 mol dm-3 HClO4 and KNO3 aqueous electrolytes using square-wave voltammetry was applied. Previous studies have shown that carotenoids undergo complex oxidation process when characterized in aqueous media. In this research, the electrooxidation of carotenoid astaxanthin was confirmed. The obtained response allowed the development of an electroanalytical method with a limit of detection of 15.77 µmol dm-3, the limit of quantification of 47.80 µmol dm-3 and acceptable relative standard deviations for current (3.69%) and potential (0.41%). Extraction using DMSO and acetone has shown to be appropriate for voltammetric analysis. Astaxanthin content was determined electrochemically in shrimp and soft-shell crab samples (20.63 and 6.59 μg g-1, respectively), yielding recoveries above 90%.
journal_name
Food Chemjournal_title
Food chemistryauthors
Čižmek L,Komorsky-Lovrić Šdoi
10.1016/j.foodchem.2019.125706subject
Has Abstractpub_date
2020-03-30 00:00:00pages
125706eissn
0308-8146issn
1873-7072pii
S0308-8146(19)31834-5journal_volume
309pub_type
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